Known as Tsukune in Japanese, I am nuts for these balls. They are juicy and yummy, and a must-have item at yakitori restaurants or izakaya (Japanese pub-like restaurants serving sake and small dishes).
Read more about this recipe at Rasa Malaysia.

Chawanmushi is a traditional Japanese appetizer of egg custard that’s steamed in a teacup and is flavored with soy sauce, sake and dashi. It can be eaten hot or cold.
This recipe was featured in Root Source: Pumpkin. It comes from Noob Cook.

These halibut fillets are briefly marinated in rice wine and then gently simmered in oil. If you don't have sake or rice wine, use any white wine or dry sherry. Serve with fresh steamed asparagus and rice.
Read more about this recipe at the Washington Post.